Chicken and Snow Peas

Chicken and Snow Peas

Ingredients
For sauce:
1 ½ cups gluten free soy sauce
1 or 2 scallions finely chopped
1 or cloves of garlic minced
Ginger finely chopped
A sprinkle of sugar (optional)

Mix all of the above ingredients together and set aside

2 Tablespoons of Olive Oil
4 chicken breasts cut into small chunks
3 cups of snow peas


Heat Olive Oil on Medium to High heat. Brown and cook chicken pieces. Add snow peas and stir together. Cover or Dress with Soy Sauce mixture. Cover and let heat for 5 minutes or so….you don’t want to overcook the snow peas. Serve over Brown or White Rice.

This is another quick and easy to make meal. When making the Soy Sauce mixture you can add more or less of any of the ingredients and make to your personal taste. I add a little sugar to cut the saltiness but you can skip…It will still taste good. This is a variation of one of Chance’s recipes that he shared with me a while back and now I use it all the time. Also…I just do make with snow peas but you can add any other veggies you would like. This is totally versatile!

Roasted Garlic Italian San Marzano Tomato Sauce with shredded Turkey:

Hi, this is Chance ( still having issues logging in as myself ), and here is a flavorful recipe for you all to try.

Roasted Garlic Italian San Marzano Tomato Sauce with shredded Turkey:

Ingredients
*Extra Virgin Olive Oil, 2 tbsp
* Garlic, 10 cloves
* Onions, raw, 1 cup, chopped
* Turkey Breast, 93% lean, 24 oz
* Fresh Oregano, chopped, 3 tbsp
* Fresh Basil, 2 tbsp
* Bay leaf, whole (remove before serving)
* Parsley, dried, 1 tbsp
*Hunt's Tomato Sauce, no salt added, 2 cup
*Cento canned San Marzano whole Tomatoes 1 / 24 oz. can




Directions
First cover the 10 cloves of garlic with EVOO in a pot and place in oven until golden color (remove garlic from oil, save the oil, you can use this to cook something else or dip gluten free bread in, roasted garlic oil)
Cook turkey breast through, not too long it will dry out. After turkey is cooked, shred it.

heat onion in extra virgin olive oil until onions are nearly translucent.
Add the rest of the ingredients to the pan with the onions cook sauce thoroughly, the longer it simmers, the more flavor it will emit. If too thick add some water.

Serve over gluten free pasta.

I often add more italian seasoning, or more tomato sauce or paste. It just depends on taste.

Special Guest Writer - Chance Coluccio

I want to introduce a very special guest writer for Food for Lyme. Chance Coluccio has thoughtfully agreed to help FB fans and blog followers with food tips, ideas and recipes. He is a wealth of information….and able to do everything from fine tune a recipe to suit your diet needs for your particular Lyme diet to sourcing great food products. Can’t have dairy but want a suitable substitute? I bet Chance can find something for you. Gluten free? No problem! Don’t be shy….feel free to ask questions with whatever you may need help with. Please see below a brief time line of his experience….

We are fortunate to have Chance on board and I know I am looking forward to Chance’s recipe postings!!!


Name: Chance L. Coluccio
Age: 31
DOB : 12/31/1978
Title : Culinary Buyer/Manager

1978 to 1994 - Worked in Italian kitchen under Mother and Grandmother
Nothing better than getting your experience from 2 old school Italian women.

1994 to 1999 - Short order cook at Rhinebeck Bagels
Helped bring this local eatery into it's hay day. Myself and Culinary alumn Nick Monaco ran the kitchen and the counter, brought a city deli feel to this small town shop.

1999 to 2005 - Sous Chef for 40 West Rhinebeck New York
Worked my way up from a lowly dishwasher to sous Chef. 6 year apprenticeship under Culinary alumn Wes Dier. I took over managing the 5 star restaurant ( poughkeepsie journal ) when they bought El Toro Guapo. We went on to win 1st place at the Taste of the Hudson Valley 3 years in a row ( never been done before, and still hasn't ).

2005 to Present - Food Buyer/ Manager The Culinary Institute of America
After my apprenticeship I hooked up with the CIA. Started working as a Senior Stock Keeper in the Meat Room, 2 years later a buyer position opened, I volunteered and ran with it. And now here I am sitting at a desk, instead of behind a line.